Oaxacan empanadas aren’t the crusty meat-filled crescents you may be envisioning, but are more like a corn tortilla version of the cheese-filled quesadillas of Northern Mexico. The combination of grilled corn tortillas with cheese melted into shredded chicken and yellow mole has made these a favorite. They’re a popular street snack and a fabulous party appetizer.

Empanadas de Amarillo- Folded Tortillas with Chicken in Yellow Mole

Yellow mole really makes these "Oaxacan quesadillas" something special. Amarillo (yellow) mole from Oaxaca can be ordered online and reused many times. It's also relatively easy to make yourself. These are a great appetizer for a cocktail or dinner parties. They also make for a delicious light lunch. This recipe is based on using store bought mole amarillo rather than making the mole from scratch.

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Course: Antijitos, Lunch, Snack

Cuisine: Mexican, Oaxacan

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet
small saucepan
2 small bowls

Ingredients

2½ cups Amarillo mole RECIPE
1 cup Shredded chicken breast (*see notes below)
1 cup Queso Oaxaca (Oaxacan string cheese)
12 sprigs Cilantro
6 large Corn tortillas

US Customary – Metric

Instructions

Keep mole amarillo warm in a small saucepan. Have shredded chicken in a small bowl and shred the cheese in another.
Heat a griddle or heavy skillet over medium-high heat. When a drop of water sizzles, add one tortilla and cook for 1 minute. Flip over and spoon about 3 tbsp Amarillo into the center. Sprinkle with 2 tbsp each shredded chicken and cheese. and 1 sprig of cilantro. Fold the tortilla over to form a half-crescent shape, pressing down on the edges to seal. Cook about 1 minute on each side to brown. epat with remaining tortillas. Serve immediately.

Notes

To shred chicken breasts, place chicken in a saucepan. Cover with water. Add a chunked small onion, a little oregano and a few peppercorns. Bring to a boil the lower heat to medium and simmer 20 minutes. Remove and when cool enough to handle, remove skin and separate in 1 piece from bone. Shred meat with your fingers.